Researchers from Firat University in Turkey have found that black cumin (Nigella sativa L.) can be used as a food additive to prolong its shelf life. The study was published in the journal Food Science and Technology.

• The team looked at methods and materials to naturally lengthen the shelf life of food. In particular, they stressed that these must be simple, inexpensive, and safe.
• For the study, they looked at cumin oil and natural additives. In particular, researchers investigated black cumin oil and how it affects shabout (Barbus grypus) fillets during storage.
• To determine the efficacy of the additive, researchers assessed the chemical, microbiological, and sensory quality of the fish in cold storage with an average temperature of 2 degrees Celsius.
• Based on the findings, acceptability scores for sensory quality for both control and experimental samples were inversely proportional to storage time. In terms of mesophilic bacteria levels and total volatile basic nitrogen (TVN-N),  the samples treated with black cumin oil lasted longer, with limits for both parameters noted on the 24th day, compared to the control group which reached the limits after the 21st day.

Researchers concluded that fish fillets treated with black cumin oil had a longer shelf life and a higher sensory quality after storage.

Find the full text of the study at this link.

Learn more about natural food preservatives at Food.news.

Journal Reference:

Ozpolat E, Duman M. EFFECT OF BLACK CUMIN OIL (NIGELLA SATIVA L.) ON FRESH FISH (BARBUS GRYPUS) FILLETS DURING STORAGE AT 2 ± 1 °C. Food Science and Technology. 18 August 2016;37(1):148–152. DOI: 10.1590/1678-457x.09516